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We were baking but instead of butter, we were using nut oils to make rye hazelnut chocolate chunk cookies and a pear, blackberry and coconut cake. On the palate neat plenty of dry spiciness as we chewed on water crackers served with spiced cranberry chutney using pumpkin pie spice, black pepper and a dash of hot pepper sauce. Takes water very well and as we poured ourselves a pint of smoked heather infused rich dark ale with sweeter flavours of cinnamon swirls, burnt raisin scones and dark chocolate quinoa crisps. After twelve years in an ex-bourbon hogshead, we transferred this whisky into a 2nd fill PX sherry hogshead.